Mediterranean Turkey Burgers with Spreadable Feta

Have you ever had a dry, bland turkey burger? Of course you have—they’re everywhere. In fact, the last thoroughly blah turkey burger I had came from a very (ahem) popular meal kit delivery service, and it broke my little food-loving heart.

The good news is that it doesn’t have to be this way. I promise you—the perfect turkey burger does exist. It’s loaded with all your favorite Greek-salad goodies: spinach, feta, Kalamata olives, and red onion. Not a bread crumb or egg in sight; these hold together fairly well on their own.

These burgers are also incredibly easy to make. You just mix everything up with your hands, form patties, and you’re off to the races. I frequently serve them with and without bread/buns, and have been known to throw them on two regular pieces of toast because they really are juicy enough to handle the improvisation. This recipe makes ten patties—so eat some tonight and pack them for lunch the rest of the week. You’ll be glad you did.

Oh, and I figured out how to make feta spreadable without cream cheese. Nbd, nothing to see here ;) In any case, I hope these Mediterranean turkey burgers become a part of your regular rotation. Enjoy!

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Mediterranean Turkey Burgers with Spreadable Feta Recipe

These unboring turkey burgers are loaded with your favorite Greek salad flavors.

Makes: 10 servings Mediterranean Turkey Burgers with Spreadable Feta

Prep time:

Cook time:

    For the Turkey Burgers

  • 2 1/4 pounds ground turkey
  • 1/2 large red onion, chopped
  • 1/2 cup Kalamata olives, chopped
  • 4 ounces feta, crumbled
  • 1 large handful spinach, chopped
  • 1 tablespoon garlic, minced (about 3 cloves)
  • 1 tablespoon Italian seasoning
  • Salt to taste
  • Pepper to taste
  • 2 teaspoons olive oil, or enough to grease a large skillet
  • Optional: bread or buns, red onion, greens, and drained canned diced tomatoes for serving

  • For the Spreadable Feta

  • 3 ounces feta, crumbled
  • 1/3 cup almonds, thinly sliced or chopped (we used and recommend blanched for aesthetic reasons)
  • 1 tablespoon garlic, minced (about 3 cloves)
  • Juice of a lemon
  • 4-5 teaspoons olive oil
  • Pepper to taste

    For the Turkey Burgers

  1. Combine all ingredients except for the olive oil in a large mixing bowl and mix, using your hands, until combined. Take care not to over-mix the meat; the burgers will become too dense.
  2. Form the turkey mixture into nine to ten evenly-sized round patties.
  3. Grease a large skillet with the olive oil, and place over medium heat.
  4. When the oil shimmers, cook the burgers in batches for about four-five minutes on each side, until 165 degrees Fahrenheit internally.

  5. For the Spreadable Feta

  6. Combine all ingredients in a food processor and pulse until smooth, scraping down the sides repeatedly. Add more olive oil one small drizzle at a time if necessary.

Notes and Nutrition Information

  • When cooking, you will notice that these burgers are a tiny bit more delicate and sticky than plain turkey or beef burgers. Don’t panic—use some care and they will hold together just fine.

  • You can freeze these turkey burgers for up to six months, making them a great choice for meal prep. Just place a piece of waxed paper between each patty before sealing in an airtight container. You can then heat them up in a hot skillet from frozen.

  • Load your burger up with pantry ingredients—greens, diced tomatoes, and more red onion.

  • One tenth of this recipe as written (no bread included) contains approximately 313 calories, 21 grams of fat, 4 grams of carbohydrates, 32 grams of protein, 1 gram of fiber, 2 grams of sugar, and 409 milligrams of sodium.

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